WINE WATCH INC.

WINE WATCH INC. located in FORT LAUDERDALE has undergone 6 health department inspections, achieving a 3.5/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

837 N.E. 3RD AVENUE

Overall Food Safety Rating

★★★½☆ (3.5/5)

Based on 6 health inspection reports

All Inspection Reports

3/10/2026· 1mo ago

Visit ID: 13478322

Met Inspection Standards

1 high

08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw hamburger stored over raw fish. The items were switched. Corrected On-Site

7/30/2025· 8mo ago

Visit ID: 10909664

Met Inspection Standards

1 int

16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

4/11/2025· 1y ago

Visit ID: 10765273

Met Inspection Standards

N/A:No Violations Were Observed

1/24/2025· 1y 2mo ago

Visit ID: 8731717

Met Inspection Standards

2 high, 1 int, 2 basic

14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left low boy unit - cooked butternut squash (44-45F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed damaged right side door on unit.
08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - containers of meat stored on floor. Operator stored all items properly. Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left low boy unit - cooked butternut squash (44-45F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed damaged right side door on unit. See stop sale.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left low boy unit - cooked butternut squash (44-45F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed damaged right side door on unit. See stop sale.
16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

5/17/2024· 1y 11mo ago

Visit ID: 8611443

Met Inspection Standards

1 int, 3 basic

14-11-5:Basic - Equipment in poor repair. Left cookline low boy - right door in disrepair.
14-69-4:Basic - Ice buildup in walk-in freezer - under circulation fan.
21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine 100ppm. Corrected On-Site
01C-03-4:Intermediate - Clam tags not marked with last date served. Per operator sold last night. Operator date marked. Corrected On-Site Repeat Violation

2/13/2024· 2y 2mo ago

Visit ID: 8353053

Met Inspection Standards

1 high, 1 int

50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. Corrected On-Site
01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. Reviewed proper procedures. Operator properly marked. Corrected On-Site